maillard reaction in chicken when heated to 300F

Why does food brown when cooked?

Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction occurs meat will have less flavor. Shown above are two identical dishes cooked (left) below (140°C) and right at much higher temperatures. Both caramelization and the maillard reaction only occur on the right producing the noticeable brown color...Read about why foods brown

Enhancing Taste and Flavor

dehydrated zucchini blossom

duck confit slow cooked

Science of Slow Cooking

What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating ... read more about the 

Science of Slow Cooking (Meats) -- 

Important Temperatures in Cooking, 

Cooking with Induction Stovetops 

Sous Vide Cooking

Best temperatures cooking chicken sous vide

Why does meat shrink when cooked? 

Confit Cooking

Sugar floats on perfect espresso

Science of Coffee

Sugar will float onto of a perfect espresso --

What compounds are in coffee beans?

Science behind pulling the perfect espresso shot

About Caffeine



ice ceeam after overrun

Ice Creams and Sorbets

Do you notice that your homemade ice cream is harder to scoop and is not as smooth as commercial ice cream.

Find out how to make smoother ice... 

Read more.. 

And does you sorbet have too many large ice crystals ...

read how to make smoother sorbets here.

Stabilizers for ice cream and sorbet

 



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